Name: Salted Caramel Chocolate Chip Puddle Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 stick unsalted butter, room temperature -; 1/3 c. light brown sugar -; 1/4 c. granulated sugar -; 2 large egg yolks -; 1 1/2 tsp. vanilla extract -; 1 c. all-purpose flour -; 1/2 tsp. instant espresso powder -; 1/2 tsp. baking powder -; 1/4 tsp. fine sea salt -; 2/3 c. dark chocolate chips, plus more for topping -; 12 Werther’s Original Chewy Caramels, unwrapped -; Flaky sea salt, for topping -

Salted Caramel Chocolate Chip Puddle Cookies

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Salted Caramel Chocolate Chip Puddle Cookies

1. 1 stick unsalted butter, room temperature -

2. 1/3 c. light brown sugar -

3. 1/4 c. granulated sugar -

4. 2 large egg yolks -

5. 1 1/2 tsp. vanilla extract -

6. 1 c. all-purpose flour -

7. 1/2 tsp. instant espresso powder -

8. 1/2 tsp. baking powder -

9. 1/4 tsp. fine sea salt -

10. 2/3 c. dark chocolate chips, plus more for topping -

11. 12 Werther’s Original Chewy Caramels, unwrapped -

12. Flaky sea salt, for topping -

How to cook deliciously - Salted Caramel Chocolate Chip Puddle Cookies

1. Stage

Preheat the oven to 375º F. Line two cookie sheets with silicone baking mats and set aside.

2. Stage

In a medium mixing bowl, cream together the butter, brown sugar, and granulated sugar with a hand mixer on medium speed, at least 1 minute. Add the egg yolks and vanilla, and beat just to combine.

3. Stage

In a separate small mixing bowl, whisk together the flour, instant espresso, baking powder, and fine salt.

4. Stage

Add the dry ingredients to the bowl with the wet ingredients, and mix just until combined. Stir in the chocolate chips by hand.

5. Stage

Press the dough flat in the bowl, then divide into quarters. Divide each quarter into 3 pieces, for a total of 12 cookies. Roll the pieces into balls and place them on the prepared cookie sheets, spacing them out well so the cookies don’t bake into one another.

6. Stage

Using sharp kitchen shears, cut each of the Werther’s Original Chewy Caramels into four equal-size pieces. Press 2 pieces into the center of each cookie-dough ball, reserving the remaining ones. Since the cookies will spread, it’s best to keep the caramel pieces very close together.

7. Stage

Use your fingers to pile the dough high on itself (making tall cylinders) to help prevent the cookies from spreading too much while baking.

8. Stage

Bake for 9 minutes. Remove from the oven and immediately press some of the remaining Werther’s Original Chewy Caramel pieces and chocolate chips into the surface of each cookie. Finish with a sprinkle of flaky salt over each. Let cool on the baking sheet for 2 minutes, then transfer the cookies to a wire rack to cool completely.